Wellen Serafim, Briyitte Torres, T. Kunst, Alanna do Nascimento, I. D. da Silva, Marisilda Ribeiro, A. P. Paim
{"title":"使用稀硝酸进行微波辅助分解后的大米、胡萝卜和 Chayote 的矿物质成分","authors":"Wellen Serafim, Briyitte Torres, T. Kunst, Alanna do Nascimento, I. D. da Silva, Marisilda Ribeiro, A. P. Paim","doi":"10.30744/brjac.2179-3425.ar-48-2023","DOIUrl":null,"url":null,"abstract":"Carrots, chayote, and rice are foods widely consumed by the Brazilian population, so developing analytical methods that allow elemental characterization becomes extremely important. In this work, the sample decomposition method is proposed to prepare samples (raw and cooked) of rice, carrots, and chayote using dilute nitric acid. The samples underwent microwave-assisted acid decomposition (HNO3/H2O2) for subsequent determination by ICP OES for metals Al, Cd, Cr, Cu, Fe, and Pb and flame spectrophotometer for K and Na. Two decomposition methods were used. Method 1: 260 and 500 mg of sample, 3.5 mL of HNO3 1 mol L-1, 1.0 mL of 30% m/m H2O2 and 3.5 mL of ultrapure water. Method 2: 260 and 500 mg of sample, 5.0 mL of 1 mol L HNO3-1, 2.5 mL of 30% m/m H2O2 and 0.5 mL of ultrapure water. A factorial design (22) was also performed to know the effects of some variables on digestion efficiency. Based on the accuracy study using certified reference materials and the analysis of residual acidity and dissolved organic carbon, the condition that presented the best decomposition results was using 5 mL of HNO3 0.5 mol L-1 and 2.5 mL of 30% H2O2 for 100 mg of sample. Quantification limits ranged from 0.14 (Cr) 3.4 mg kg-1 (Pb), and the correlation coefficient was close to one in all cases. It was also observed that the cooking process increased the concentration of Al, Cd, and Cr and decreased Cu and K for all foods.","PeriodicalId":1,"journal":{"name":"Accounts of Chemical Research","volume":" 19","pages":""},"PeriodicalIF":16.4000,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mineral Composition of Rice, Carrots, and Chayote after Microwave-Assisted Decomposition using Diluted Nitric Acid\",\"authors\":\"Wellen Serafim, Briyitte Torres, T. Kunst, Alanna do Nascimento, I. D. da Silva, Marisilda Ribeiro, A. P. Paim\",\"doi\":\"10.30744/brjac.2179-3425.ar-48-2023\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Carrots, chayote, and rice are foods widely consumed by the Brazilian population, so developing analytical methods that allow elemental characterization becomes extremely important. In this work, the sample decomposition method is proposed to prepare samples (raw and cooked) of rice, carrots, and chayote using dilute nitric acid. The samples underwent microwave-assisted acid decomposition (HNO3/H2O2) for subsequent determination by ICP OES for metals Al, Cd, Cr, Cu, Fe, and Pb and flame spectrophotometer for K and Na. Two decomposition methods were used. Method 1: 260 and 500 mg of sample, 3.5 mL of HNO3 1 mol L-1, 1.0 mL of 30% m/m H2O2 and 3.5 mL of ultrapure water. Method 2: 260 and 500 mg of sample, 5.0 mL of 1 mol L HNO3-1, 2.5 mL of 30% m/m H2O2 and 0.5 mL of ultrapure water. A factorial design (22) was also performed to know the effects of some variables on digestion efficiency. Based on the accuracy study using certified reference materials and the analysis of residual acidity and dissolved organic carbon, the condition that presented the best decomposition results was using 5 mL of HNO3 0.5 mol L-1 and 2.5 mL of 30% H2O2 for 100 mg of sample. Quantification limits ranged from 0.14 (Cr) 3.4 mg kg-1 (Pb), and the correlation coefficient was close to one in all cases. It was also observed that the cooking process increased the concentration of Al, Cd, and Cr and decreased Cu and K for all foods.\",\"PeriodicalId\":1,\"journal\":{\"name\":\"Accounts of Chemical Research\",\"volume\":\" 19\",\"pages\":\"\"},\"PeriodicalIF\":16.4000,\"publicationDate\":\"2024-01-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Accounts of Chemical Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30744/brjac.2179-3425.ar-48-2023\",\"RegionNum\":1,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Accounts of Chemical Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30744/brjac.2179-3425.ar-48-2023","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}
Mineral Composition of Rice, Carrots, and Chayote after Microwave-Assisted Decomposition using Diluted Nitric Acid
Carrots, chayote, and rice are foods widely consumed by the Brazilian population, so developing analytical methods that allow elemental characterization becomes extremely important. In this work, the sample decomposition method is proposed to prepare samples (raw and cooked) of rice, carrots, and chayote using dilute nitric acid. The samples underwent microwave-assisted acid decomposition (HNO3/H2O2) for subsequent determination by ICP OES for metals Al, Cd, Cr, Cu, Fe, and Pb and flame spectrophotometer for K and Na. Two decomposition methods were used. Method 1: 260 and 500 mg of sample, 3.5 mL of HNO3 1 mol L-1, 1.0 mL of 30% m/m H2O2 and 3.5 mL of ultrapure water. Method 2: 260 and 500 mg of sample, 5.0 mL of 1 mol L HNO3-1, 2.5 mL of 30% m/m H2O2 and 0.5 mL of ultrapure water. A factorial design (22) was also performed to know the effects of some variables on digestion efficiency. Based on the accuracy study using certified reference materials and the analysis of residual acidity and dissolved organic carbon, the condition that presented the best decomposition results was using 5 mL of HNO3 0.5 mol L-1 and 2.5 mL of 30% H2O2 for 100 mg of sample. Quantification limits ranged from 0.14 (Cr) 3.4 mg kg-1 (Pb), and the correlation coefficient was close to one in all cases. It was also observed that the cooking process increased the concentration of Al, Cd, and Cr and decreased Cu and K for all foods.
期刊介绍:
Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance.
Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.